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Abstract

This case explores strategic challenges facing the director of a non-profit incubator kitchen as he works to improve the facility’s long-term viability. Incubator kitchens are business incubators that serve food business start-ups by providing licensed kitchens. The case follows the director from the incubator’s formation through establishment and expansion, exploring tensions in this transition. Case objectives are for students to 1) debate definitions of success and value in entrepreneurial businesses, 2) evaluate the incubator’s history and performance, 3) address its challenges, and 4) develop a sustainable business strategy for a business incubator. Intended audiences are advanced undergraduate and graduate courses and extension specialists.

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